Pecan Praline Pie

Around the holidays, those of us in the south can’t resist having a pecan pie on the table along with, of course, the traditional Pumpkin. Pecan pie, although a holiday tradition to most families nowadays, is a rather new addition to the pastry world. The oldest formula for pecan pie dates back about 70 years, and is most likely a result of the Karo Corn Syrup companies marketing strategy. Too bad Goerge Washington and Thomas Jefferson never realized they had another use for all of those pecans grown on their Virginia estates. Traditionally, pecan pie should be presented to the table with a perfectly golden crust and rich, buttery center. Sadly, many people are forced to choose the storebought variety when strapped for time, which is often dry, burned, and overly chewy to the point of resembling a nutty taffy.

 So let’s begin constructing the pie of your families dreams, just in time for Christmas. The first crucial step you must make is to select the proper formula for your pie crust. Most people will select flaky believing it will lend them the rich, flaky crust they love but you will end up with a soggy mess. This is because in a flaky pie dough formula, there is more butter added to create the desired flaky finished product. But flaky pie doughs do not belong on the bottom crust of a pie, only the top. For the bottom, you must select a mealy pie dough. In a mealy pie dough formula, less butter is added so that when the pie bakes, the juices excreted from the filling will be absorbed into the crust. This creates a more flavorful crust and also maintaining its structure. Mealy pie doughs have the ability to absorb extra moisture so they prevent the dreaded soggy bottom crust.  Once you have selected a mealy pie dough formula, lets swap out the granulated sugar in exchange for brown sugar and use all butter instead of shortening and butter. This will lend the praline flavor to the crust.

To ensure a proper filling, begin by cooking it on the stovetop before pouring it into the crust. To prevent a gritty texture or non-cohesive filling, corn syrup is used rather than cream. The addition of eggs create added flavor and a binding agent, ensuring the filling will set up properly in the oven. For proper richness, a non-healthy dose of butter is melted in. Last but certainly not least, a bit of bourbon rounds out the nutty, praline flavors and is a much desired addition after dealing with a long month of holiday stress. I poured in about two tablespoons full but if you really want to taste the bourbon, as much as four tablespoons may be added without altering the filling’s texture.

*Note: The pecans called for in this formula must be chopped but be sure you do not include any of the dust or else it will cloud the filling. The pie should be removed from the oven when the center is set but still a bit jiggly. The residual heat will continue to cook the filling, allowing it to set up firm but not be dried out.

PECAN PRALINE PIE

Ingredients:

  • 1 (9 in.) Pie Crust, baked
  • 8 tbsp. (1 stick) Unsalted Butter, cut into pieces
  • 3/4 cup Brown Sugar
  • 1 tsp. Salt
  • 3 Eggs
  • 3/4 cup Corn Syrup
  • 1 tbsp. Vanilla Extract
  • 2 tbsp. Bourbon
  • 2 cups Whole Pecans, toasted, roughly chopped

Formula:

  1. Adjust oven rack to the middle position and preheat oven to 275°.  If pie shell is not warm, place in oven to slightly re-heat while preparing filling.
  2. Cook butter, brown sugar, and salt in a saucepan over medium heat until sugar dissolves and butter is melted. Remove pan from heat and whisk in the eggs, one at a time.
  3. Add corn syrup, vanilla and bourbon. Return pan to heat, and stir until mixture is glossy and warm. Do not overheat. Remove pan immediately from heat if the mixture begins to bubble or steam. Temperature should register 130°. Remove pan from heat and gently stir in pecans.
  4. Pour mixture into the warm pie shell. Bake until the center feels like gelatin when pressed, 45 to 60 minutes. Cool pie completely. Pie is best served at room temperature but can be warmed briefly. Top with bourbon whipped cream or vanilla ice cream.

 Special Thanks to:  My boyfriend Peter and Bridget Lancaster

 All content © Honeybee’s Patisserie 2011

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Dessert Plating: Non-Traditional Napoleons

Happy Monday everyone! This past week has been very busy for me. I just began my final class at Le Cordon Bleu College of Culinary Arts Orlando. This class is Dessert Plating and it is a very demanding course to say the least. Not only is it crucial to understand all of the elements which are important to plating a high end dessert but also we have to create our own flavors and they must be creative and a bit risky. It has been difficult because in all of the previous courses students are held on a tight leash when it comes to what we would make in class. We had to follow the recipe in our textbooks or whatever Chef declared we must follow and we couldn’t deviate much from that in the ways of presentation or flavor options. With this class they basically throw you to the wolves and chef gets to sit back and watch with a grin.

 In week one of Dessert Plating, our simple instruction was to create a a few dessert sauces with our own flavor choices which would compliment our finished plates of non-traditional Napoleons due on friday. The first order of operations was to choose my two flavor stars for each plate. My first star I chose was Pumpkin. The second was Peach. Let’s start with my first plating: The Pumpkin Praline Napoleon. For the first Napoleon, I was instructed to use sheets of Phyllo dough and enhance them in any way I chose. To do this I first melted some butter and added a praline flavor compound by Amoretti to enhance the butter with flavor. I delicately soaked my first layer of phyllo with the enhanced butter and spread a Praline mixture I created over the buttered phyllo sheet. My Praline mixture consisted of pecans, brown sugar, honey, and vanilla. I continued the layering process until I had about five sheets of Praline enhanced phyllo melded together. Before baking, I cut the phyllo layers with a metal fluted cutter to create the non-traditional circle shape. Once strategically placed on the baking sheet, it was to the oven for the phyllo. About 7 minutes later, caramel crisp goodness emerged and wafted in my direction.

Once the phyllo layers were completed it was time to focus on filling options. I chose to flavor a basic pastry cream with Pumpkin and its complimentary warm spices of ginger, nutmeg, and cinnamon. To assemble the napoleon, I placed one layer of praline enhanced phyllo on the plate and used a pastry bag fitted with a star tip to pipe a round of pumpkin spice pastry cream in the center of the phyllo circle. To prevent any leaking pastry cream while waiting to present my plate, I lined the outer edges of the enhanced phyllo with fresh cut raspberries. This created a dam for any running pastry cream and also added complimentary flavor and texture. I repeated the process once more before placing my final round of praline enhanced phyllo on top.

With the napoleon constructed it was on to decorative sauce creation and adornments for the presentation. To compliment the raspberries I added to the napoleon, I created a Strawberry Rhubarb Rum Coulis. I placed four rounds on the plate all leading the eye toward the napolean. To add contrast to the red colored coulis and compliment the pumpkin spice pastry cream filling, I created a Maple Nut Creme Anglaise. I placed four rounds between the Coulis and drew a bamboo skewer through both sauces to add a finishing look to the plate. For the final adornment, I simply utilized leftover praline to prevent further waste. I shaped the praline mixture into a mound and topped it with a fresh blackberry. This added height, color contrast and it complimented flavors within the dish, which is of course important.

 Now that the first plate was complete it was on to number two: The Spiced Peach Napoleon. For this napoleon I had to utilize puff pastry and again enhance it. I laid out a sheet of puff pastry and cut it into rounds again using my fluted metal cutter. When melting the butter I enhanced it with a dash of cayenne pepper to add heat which would later compliment the sweetness and other spices. Once the butter was melted I brushed it over the sheet of puff pastry in order for my enhancement to stick…that being Toasted Cayenne Coconut. Once the puff pastry had fully baked and cooled, I proceeded to use a bench knife to cut each circle in half. This created another non-traditional shape, that being a half moon. To fill the puff pastry layers I opted for a Peach Mousse. To assemble the napolean I placed one puff pastry moon on the plate and again used a disposable pastry bag fitted with a star tip to pipe a small amount of peach mousse onto the pastry. I then topped the mousse with a spiced poach peach, which I will describe in a moment. I repeated the process once more but alternated the direction of the half moon. After placing the final layer of puff pastry, again alternating the direction for an even more noticable non-traditional shape, I piped a rosette of peach mousse and topped it with some of my remaining Toasted Cayenne Coconut.

As for the decorative elements to this plate, I made sure to incorporate sauce and fresh fruit for added textures, tastes, and colors. As mentioned previously, I created Spicy Poached Peaches not only for the napoleon but also decor. I poached the peaches in red wine with whole allspice, black peppercorns, and a cinnamon stick until tender. For plating I aligned three peaches to create an abstract basket to hold the fresh blackberries. This created additional color, shape and complimentary flavors for the rest of the plate. This all leads to the final element on the plate, the sauce. The sauce I chose to create was chocolate. This added a distinct color which popped off the white plate and also added contrast to the other colors. To make the chocolate flavor meld with the rest of the plate, I enhanced it with Tangelo and Orange Blossom extracts made by Amoretti. These are wonderful jewels to have in any pastry kitchen as they give great options for creating epic flavor profiles in any dish, whether culinary or pastisserie. I placed the chocolate sauce in three simple dots on each side to draw the eye back and forth between the bushel of peach and berries to the napoleon.

 After this first week of non-traditional Napoleons, I realize what is ahead of me for the weeks to come. This week I will be creating custards with my own flavor profiles. My options are Panna Cotta, Creme Caramel, Creme Brulee, and Bread Pudding which I will contruct my own of each. I will also be required to create decorative adornments such as flavored pate a choux filigree and Florentine or Tuille cookies. It shall be interesting. I will be sure to post the finished products. Until then….have a good rest of your week. Enjoy the fall weather as I am from Florida 🙂

 

All content © Honeybee’s Patisserie 2011